Mascarpone Pumpkin Cheesecake in the Microwave
 
Prep time
Cook time
Total time
 
A creamy, rich,cheesecake made with pure pumpkin puree, greek yogurt and spices made in the microwave in 90 seconds.
Serves: 1 cheesecake
Ingredients
  • 2 tbsp. mascarpone cheese, softened or reduced fat cream cheese
  • 2 tbsp. greek yogurt, plain
  • ¼ cup pumpkin puree (not pumpkin pie filling)
  • 3 tbsp. egg substitute
  • ¼ tsp. vanilla
  • ½ tsp. stevia (to taste)
  • ½ tsp. maple syrup
  • ¼ tsp.pumpkin pie spice
  • ¼ tsp.cinnamon
  • 1 tsp. graham crackers, crushed (use Gluten Free graham cracker to make GF)
Instructions
  1. Place all ingredients, except the graham crackers in microwave safe bowl, mix well. Microwave for 30 seconds, stir to get lumps out and microwave for another 30 seconds, stir. Microwave for 30 more seconds and stir. Top with graham crackers and place in the refrigerator to cool for at least one hour.
Notes
NOTE: Make sure you stir every 30 seconds or the cheesecake will overflow in the microwave.

Calories: 186, Fat: 12.3, Cholesterol: 40, Sodium: 107, Potassium: 105, Carbs: 8, Fiber: 3, Sugar: 4, Protein: 9

If using ⅓ fat reduced cream cheese, here are the calories: 136, Fat: 5, Cholesterol: 20, Sodium: 237, Potassium: 105, Carbs: 10, Fiber: 3, Sugar: 6, Protein: 11
Nutrition Information
Serving size: 1 jar
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/10/06/mascarpone-pumpkin-cheesecake-in-the-microwave-sundaysupper/